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Method for making spicy spareribs with chili

A production method and technology of pork ribs, applied in food preparation, application, food science, etc., can solve the problems of long processing time, inconvenience for consumers, and food limitations, etc.

Inactive Publication Date: 2009-12-23
山西百世特食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the processing of traditional pork ribs can only be the method of instant eating, and the processing time is longer, and it is only suitable for eating in fixed places such as restaurants and families. Spicy ribs dishes are sold in restaurants, but eating is limited to fixed places such as restaurants and families place, causing great inconvenience to some consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 10 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.4 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each sachet is 300g vacuum-packed and sterilized.

[0014] Put 200 grams of red oil in a hot pan, and when the oil temperature reaches about 120°C, add 300 grams of bean paste, 250 grams of white sugar, 200 grams of chili sauce, 100 grams of tomato sauce, 100 grams of salt, 200 grams of chili powder, 800 grams of mature vinegar, 500 grams of cooking wine, 50 grams of green onion, 30 grams of garlic, 80 grams of modified starch and 1 kg of water. After cooking for two minutes, let it cool down naturally, pack 75 grams of nitrogen in each small bag, and sterilize. Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

Embodiment 2

[0016] Take 10 kg of spare ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.25 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each sachet is 400g vacuum-packed and sterilized.

[0017] Put 300 grams of red oil in a hot pan. When the oil temperature reaches about 120°C, add 400 grams of bean paste, 200 grams of white sugar, 300 grams of chili sauce, 125 grams of tomato sauce, 150 grams of salt, 150 grams of chili powder, 500 grams of mature vinegar, 800 grams of cooking wine, 100 grams of green onion, 50 grams of garlic, 100 grams of modified starch and 900 grams of water, after cooking for two minutes, cool naturally, pack 90 grams of nitrogen in each small bag, and sterilize. Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

Embodiment 3

[0019] Take 10 kg of ribs, cut into 7-10 cm pieces, wash with water, blanch, drain, marinate with 1.3 kg of dry red wine for 20 minutes, then fry in hot oil for 2 minutes, cool naturally, press Each sachet is 380g vacuum-packed and sterilized.

[0020] Put 200 grams of red oil in a hot pot. When the oil temperature reaches about 120°C, add 400 grams of bean paste, 250 grams of white sugar, 200 grams of chili sauce, 125 grams of tomato sauce, 150 grams of salt, 200 grams of chili powder, 500 grams of mature vinegar, 500 grams of cooking wine, 100 grams of green onion, 30 grams of garlic, 100 grams of modified starch and 900 grams of water, after cooking for two minutes, cool naturally, pack 90 grams of nitrogen in each small bag, and sterilize. Put 1 portion of pork rib packaging bag and 1 portion of seasoning sauce packaging bag into a large packaging bag and seal it to make a product.

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PUM

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Abstract

The invention relates to a method for making spicy spareribs with chili. The method comprises the following steps: spareribs are cut, pickled and fried, then barbecue sauce is made, and afterwards, the spareribs and the sauce are proportionally packaged, sterilized and loaded into a big packaging bag to obtain a finished product. The invention takes diet spicy spareribs with chili as a basis and organically combines a traditional diet technique and a modern food engineering technique, the product does not contain any chemical additive or any preservative, and the invention not only ensures that the self nutrition and taste of the spicy spareribs with chili is not lost, but also shows a certain advantage in the aspects of food sanitation and eating convenience.

Description

technical field [0001] The invention relates to the technical field of fast food production, in particular to a preparation method of instant, fresh-keeping, delicious, nutritious and conveniently edible spicy pork ribs. Background technique [0002] Meat products have a wide range of consumer groups in my country. Ribs are a well-known traditional dish. Ribs are favored by consumers for their high protein content, low fat content, high nutritional value, and delicious taste. But the processing of traditional pork ribs can only be the method of instant eating, and the processing time is longer, and it is only suitable for eating in fixed places such as restaurants and families. Spicy ribs dishes are sold in restaurants, but eating is limited to fixed places such as restaurants and families place, which has brought great inconvenience to some consumers. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing spicy ribs, ...

Claims

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Application Information

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IPC IPC(8): A23L1/31A23L1/22A23L1/01A23L1/318A23L13/00A23L5/10A23L13/70A23L27/00
Inventor 崔保国陈联平
Owner 山西百世特食品有限公司
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